Log in

Sign up
NA

Nicolas Adam

Demi Chef De Partie at Paul Bocuse - Le Restaurant Gastronomique

Nicolas Adam has worked as a Demi Chef De Partie at Paul Bocuse - Le Restaurant Gastronomique since September 2020. Prior to this, Nicolas served as a Chef de Partie viande at Saisons by Davy Tissot and as a Commis saucier at L'AUBERGE DU PONT DE COLLONGES - PAUL BOCUSE. Nicolas holds a Bachelor's degree in Culinary Arts from Institut Lyfe.

Links

Org chart

View in org chart

View in org chart

Timeline

  • Demi Chef De Partie

    September, 2020 - present

  • Commis Saucier

    April, 2018

A panel showing how The Org can help with contacting the right person.

Related people